Friday, July 9, 2010
54. Shrimp Scampi
From 2008 Southern Living Annual Recipes
I love shrimp, and while I cook it at home fairly often, I have only ordered scampi at restaurants, so I wanted to give it a try at home.
The photo doesn't do this dish justice...it looks bland, but it actually had tons of flavor. For a recipe with a good amount of butter, it wasn't heavy at all...very light and fresh, with the shrimp coated in garlic and the lemon giving the dish a burst of brightness.
1 pound peeled, large raw shrimp (31/35 count)
1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 cup freshly grated Romano or Parmesan cheese
Prepare angel hair pasta according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning and Worcestershire sauce.
Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese. Serve immediately.